This recipe of Hannahlily's gelato will bring back memories for you if you've been to Italy. While in Italy, we did our best to have two scoops of gelato every day until we were in Florence where we accidently, not speaking Italian, ordered ten dollar bowls of gelato. While enjoying our gelato in the square surrounded by beautiful statues, a tourist stopped to take a picture, I moved so I wouldn't block his view then realized that he was taking a picture of us with our big bowls of gelato.
Nutella Gelato
2 c. whole milk
1 c. heavy cream
1/2 c. & 1/4 c. sugar
4 egg yolks
l/2 t. vanilla
1/2 c. Nutella
In a saucepan combine the milk, cream, & 1/2 c sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with remaining sugar using electric mixer until the eggs have become thick & pale yellow, about 4 minutes. Pour 1/2 c of the warm milk & cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly , until the mixture becomes thick enough to coat the back of a wooden spoon, about 7-l0 minutes.
Place a strainer over a medium bowl & pour the warm custard mixture through the strainer. Stir in the vanilla & Nutella until dissolves. Chill mixture in refrigerator. Pour into ice cream maker & follow manufacturer's directions to freeze.
Nuetella Gelato sandwiched between mini peanut butter cookies.
This hazelnut-chocolate spread originated in Italy when cocoa was in short supply during WWII. It is available in the peanut butter section of grocery stores.
Nutella Gelato2 c. whole milk
1 c. heavy cream
1/2 c. & 1/4 c. sugar
4 egg yolks
l/2 t. vanilla
1/2 c. Nutella
In a saucepan combine the milk, cream, & 1/2 c sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with remaining sugar using electric mixer until the eggs have become thick & pale yellow, about 4 minutes. Pour 1/2 c of the warm milk & cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly , until the mixture becomes thick enough to coat the back of a wooden spoon, about 7-l0 minutes.
Place a strainer over a medium bowl & pour the warm custard mixture through the strainer. Stir in the vanilla & Nutella until dissolves. Chill mixture in refrigerator. Pour into ice cream maker & follow manufacturer's directions to freeze.
Nuetella Gelato sandwiched between mini peanut butter cookies.
This hazelnut-chocolate spread originated in Italy when cocoa was in short supply during WWII. It is available in the peanut butter section of grocery stores.
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